Tag Archives: Vegetarian

Got to Love This!

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I love the blog world. I love Pinterest. Negative comments have been made that Pinterest is a fantasy world and that people will never actually use what the pin. What?!? I beg to differ.

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Yes it is bread. Blueberry bread nonetheless, but the party doesn’t stop there! This bread has avocado, zucchini and a banana in it, on top of the blueberries!! Oh, and it is pretty low in sugar too!! Best part? I have to give you two parts. It tastes fabulous and there is only 107 calories a slice! I was leery when I first made it because sometime I don’t feel like bread is exactly filling. Not this bread. In fact it is super dense and heavy. I had two pieces I was carrying and felt slightly guilty until I remembered what all was in it!

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I followed the recipe for this recipe exactly as it was written, with the exception of the blueberries. I’m not sure what the actual serving size was for the carton of blueberries I have in the picture above but I threw them all in. I finished ever last piece of the first loaf (it was actually breakfast and lunch one day). Just made a second loaf yesterday.
My only recommendation is to make sure you cook it through. I had to adjust my rack in the oven because it was cooked nicely on the top but not quiet done on the inside. After moving it down it turned out perfect!

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Please visit Peanut Butter and Peppers for this amazing recipe!

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Pizza Rolls!

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Can you smell it? Fall is near. Not too near, but close enough that my stomach is remembering pumpkin lattes and football parties. Yes, the time where grown men cry because their favorite team lost. Ok not every man, but you know, that guy who gets a little…intense at the party. If that is you, that’s ok, just blame it on the booze and your friends will forgive you in the morning. 😉

So where am I going with this?

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Homemade Pizza Rolls!! Continue to Recipe!

Stalked?

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Ever have that feeling that someone is watching you?? Someone knows your every move? Even when you try to ignore it, before it is over, they are in you head?

I might have that problem.

Here is my evidence.

Exhibit A: The Pacer

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This reminds me of a guard pacing in front of a prison door.

Exhibit B: Eye in the Sky

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I took these photos over my shoulder. Everytime I tried to turn around to take their pictures, they would scatter.

This is the everyday behavior of my chickens. Clearly the white one is the most insane one and my best buddy. She keeps an eye on me all the time. The other bizarre thing about my chickens? All six use the same nesting box to lay their eggs. Literally one right after the other first thing in the morning.

I got to say, I love those nut bags.

It is only fair after all that chicken love that I share a vegetarian dish!

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Watermelon Salad!!!
What a great way to fancy up watermelon! So I had no idea there was yellow watermelon until recently! I had bought a whole red watermelon and thought I bought two (ridiculously cheap) large containers of pineapple (that cheap should have been a clue…I know). Nope they were yellow watermelon chunks. Clearly I had to get creative to get though all that watermelon. Fortunately, I came across The Forest Feast and she gave me a great idea on how to make this salad.

Here is what I used:
Watermelon chunks
Pecans
Almonds
Mozzarella
Basil
Mint
Olive oil
Sea salt
Honey

In a bowl combine fruit, cheese and basil and mint based on your preference. Drizzle with olive oil and honey and a little sprinkle of salt. Serve!
My creation was made completely on what I had available. I would check out The Forest Feast for a different version of this salad. Also just because her blog pretty much rocks.

Summer Love

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I’m obsessed with fruits and veggies right now! I feel like any minute summer is going to end and the abundance of (cheap!) local produce will be gone. So right now, I’m doing my best to incorporate them into ever meal. My newest favorite?

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Zucchini Tots! Continue reading for recipe!

Finally!

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Forever ago, I had mentioned this vegetarian stuffed pepper dish I wanted to share with you! After noticing that peppers are dirt cheap (mine didn’t survive the surprise heat wave), I realized this would be a great opportunity to make them! Although this dish does require some oven time, the light, flavorful dish still makes a great summer meal!

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Notice the cheesiness! Ok when I said light, I meant light in flavor, but really I think calorie wise this dish is pretty fair too. Hear me out, in a sec.

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See my block of cheese? I’ve been using this type of cheese more and more (as opposed to the bagged stuff). Why? It melts. It has a more intense taste. Although it can be higher in calories, you can get away with using less because of the first two reasons I just mentioned! Also realistically, it is often comparable in price, you would be amazed how far a block goes when you shred it.
So what do you need?
3-4 bell peppers (I’d actually suggest 4 unless you don’t mind a little leftover rice mix)
2 cups of shredded provolone (I used smoked provolone)
1/2 zucchini, chopped thinly
1/2 cup chopped onion
1 clove garlic, minced
packet of Knorr vegetable mix (optional)
1/2 cup frozen corn
1/4 cup parsley, chopped
1 1/2 cup brown rice (10 minute type)
2-2 1/2 cup water (could use veggie/chicken broth if you omitted Knorr vegetable mix) chicken broth is not vegetarian 😉
1-2 tablespoon Jalepeño, minced
1/3 cup pine nuts toasted

1. Preheat oven 400.
2. Cut peppers in half keeping stem intact. Clean out seeds. Mist cut peppers with oil and cook in baking dish for 20-25 minutes or until soft.
3. In a large deep skillet, spray with oil and bring up to medium heat.
4. Add garlic to oil and push around pan for about a minute (never burn your garlic or your dish will be bitter.)
5. Add onion, zucchini, jalapeno and cook until soft.
6. In tiny skillet, warn your pine nuts over low heat, toss occasionally. They will be fragrant when they are done.
7. Add 1 3/4 cup water/broth to skillet with onion mix in it. Add Knorr mix if you are using it. Bring up heat to a boil.
8. Add rice and corn. Cover and cook for about 10 minutes, stir occasionaly. Add additional water/broth if there is not enough to properly boil your rice.
9. When rice is soft, stir in parsley, provolone and toasted pine nuts.

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10. Removed cooked peppers from oven. Stuff with rice mixture.

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11. Cook for 10-15 more minutes just to allow everything to heat up well.
12. Serve!

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And the Winner is…

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First off, I want to thank everyone who participated in my giveaway sponsored by SlimKicker! You have all inspired me with great health and fitness ideas and I plan on incorporating many of them in the next few weeks!
SlimKicker has chosen franchesca2008 as the winner!

franchesca2008 said:

“No complaining for 30 days challenge :)  It’s hard but do not mentally complain about anything, and always look on the bright side of life.”

Franchesca I will be emailing you with info on how to get your prize sent to you!

Now let’s move on to not only one of my new favorite dressings that is not only delicious but also low cal!
So one of my BFFs, had been carrying on about the salad dressings over at Skinny Taste. We both enjoy her recipes and are making them quite frequently. I’m not sure why, but I guess I had put off trying her dressing because I typically don’t plan salads ahead and use whatever I have on hand for dressing. I’ve decided today this dressing will now be a staple in our house!

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Zesty Avocado Cilantro Buttermilk Dressing
The great news is that this is a simple dressing to make!

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Here is what you’ll need:

1 clove of garlic
3/4 to 1 cup of low fat buttermilk (original recipe called for 3/4 but I thought it was pretty thick for dressing, if you want a dip, the 3/4 cup is perfect, if you want it thinner, add more buttermilk.)
1 small Jalepeño (seeded) apparently everyone wanted Jalepeño the day I went to get one, I had to settle for a small can of diced. I added a little extra because I like the kick!
1/4 cup cilantro
1 avocado, pit and skin removed
2 tbsp chives
juice of a lime
1/8 tsp cumin
Salt and pepper to taste.

1. Throw all of your ingredients into a food processor and blend.
Serve!
This is so good! We were dipping everything into it! Next time (tonight) I will be making it with a Southwest salad! Ohhh it would be great with Southwest egg rolls too!!

Recipe adapted from SkinnyTaste.